Craving a warm, comforting bowl of soup that's both flavorful and incredibly easy to make? Look no further than Caldo de Pollo con Arroz, a classic Mexican chicken rice soup. This hearty and delicious dish is perfect for chilly evenings or anytime you need a nourishing meal that satisfies the soul. Imagine tender chicken simmered in a rich broth, infused with the aromatic spices of Mexican cuisine, and complemented by fluffy rice and a hint of cilantro. It's a simple yet elegant recipe that's sure to become a family favorite.
This authentic Caldo de Pollo con Arroz recipe provides a step-by-step guide to creating this culinary masterpiece in your own kitchen. From selecting the freshest ingredients to achieving the perfect broth consistency, we'll walk you through each stage of the process, ensuring a flawless outcome every time. Let's get started and prepare to savor the delightful flavors of this timeless Mexican soup.
Tools Needed
- Dutch oven or large pot
- Blender
Ingredients
- Chicken drumsticks: 4 pounds
- Rice: 1 1/2 cups
- White onion: 1 small
- Roma tomatoes: 3
- Garlic clove: 1 small
- Cilantro: 1 small bunch
- Chicken bouillon: 1 tablespoon
- Tomato bouillon: 1 tablespoon
- Ground cumin: 1 teaspoon
- Salt
- Oil
- Water: 10 cups
Step-by-Step Instructions
Step 1. Prepare the Chicken and Broth
- Pat chicken drumsticks dry and create two slits on top of each.
- Season the chicken generously with salt.
- Heat oil in a Dutch oven over medium-high heat. Add chicken and cook for 2 minutes per side.
- Add half of the onion and 10 cups of water. Bring to a boil, then skim off any foam.
- Reduce heat to medium, cover, and simmer for 20 minutes.
- Blend the remaining half onion, tomatoes, garlic, chicken bouillon, tomato bouillon, cumin, and 2 cups of the chicken broth until smooth.
Step 2. Cook the Rice and Combine
- Heat a little oil in a separate pot, add rinsed rice, and fry for about 5 minutes.
- Add the toasted rice (or uncooked rice), tomato broth, and remaining chicken broth to the pot with the chicken.
Step 3. Simmer and Finish
- Simmer on medium heat for 15 minutes.
- Stir in cilantro and cook for another 5 minutes.
Step 4. Serve
- Serve hot with lime juice and salsa.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- You can cook the rice and chicken together in one pot if you prefer.
- Taste and adjust salt as needed before serving.
Nutrition
- Calories: 670
- Fat: 28g
- Carbs: 55g
- Protein: 60g
FAQs
1. Can I use leftover cooked chicken in this recipe?
Absolutely! Shredded leftover chicken works perfectly, saving you time. Just add it during the last 15 minutes of cooking.
2. What can I do if my soup is too watery?
Simmer the soup uncovered for a longer period to allow excess liquid to evaporate. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken it.
This Caldo de Pollo con Arroz recipe is a testament to the simplicity and deliciousness of authentic Mexican cuisine. Enjoy the comforting warmth and satisfying flavors of this versatile soup, perfect for any occasion. From family dinners to cozy nights in, this recipe is sure to become a cherished addition to your culinary repertoire.